Chocolate crepe
INGREDIENTS
For the pancakes:
3 eggs
10 g (2 teaspoons) sugar
2g (1/2 tsp) salt
12 ml (1 tablespoon) oil
250 ml (1 cup) milk
125g (1 cup) flour
For the filling and decoration:
Chocolate
hazelnut cream
METHOD
In a bowl put the eggs, sugar, salt. Whisk with a mixer.
Add milk, oil and sifted flour and mix with mixer. Let stand 30 minutes
Cook on a baking sheet oiled on both sides. Fold the pancake in half, put the chocolate, and roll.
Decorate with hazelnut cream.